食品改:原因,风险和检测技术 - 审查
Yeniewa Kerie Anagaw1, Wondim Ayenew2, Liknaw Workie Limenh3
1Department of Pharmaceutical Chemistry, School of Pharmacy, College of Medicine and Health Sciences, University of Gondar, Gondar, Amhara, Ethiopia.
SAGE open medicine
|May 10, 2024
概括
食品改,即故意添加有害物质,对健康构成重大风险,包括癌症和器官损伤. 检测和预防需要强有力的法规,先进的分析方法和消费者意识.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 公共卫生 公共卫生
背景情况:
- 食品改涉及故意向食品添加异物或劣质物质.
- 常见的形式包括混合,替代,错误品牌和添加有毒物质.
- 分析方法如染色学,光谱学和电子传感器对于检测至关重要.
研究的目的:
- 提供关于食品改的原因,风险和检测技术的全面概述.
- 为了强调与食用造食品相关的潜在健康风险.
- 强调检测和预防食品改行为的重要性.
主要方法:
- 对有关食品改的书籍,监管指南,文章和报告进行批判性分析.
- 评估关键发现,分析打击伪造的挑战和机遇.
- 用于检测食品改的各种分析技术的文件.
主要成果:
- 食品改包括各种形式和动机,构成严重的健康威胁.
- 造食品的消费与癌症,肝脏疾病,心血管疾病,脏疾病和神经系统疾病等疾病有关.
- 分析技术对于识别和量化伪造剂至关重要.
结论:
- 解决食品改问题需要采取多方面的方法,将监管措施,技术进步和消费者意识结合起来.
- 加强法规,执法和质量控制对于预防和减缓至关重要.
- 通过强有力的措施确保食品安全对于公众健康和客户满意度至关重要.
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